Ingredients
2 cups whole wheat flour2 teaspoons baking soda2 teaspoons ground cinnamon1/2 teaspoon salt2 eggs1 cup honey1 cup (8 ounces) plain yogurt1/2 cup canola oil2 teaspoons lemon juice2 teaspoons vanilla extract1-1/2 cups shredded carrots1/2 cup raisins1/2 cup chopped walnuts, optional
Preparation
In a bowl, combine the dry ingredients. In another bowl, combine eggs, honey, yogurt, oil, lemon juice and vanilla. Stir into dry ingredients just until blended. Fold in carrots, raisins and nuts if desired. Fill greased or paper-lined muffin cups two-thirds full.
Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
